Pumpkin Bundt Cake Recipe
While we are solidly in the Christmas creep season, I might as well throw in a Halloween treat to balance things out. I will never be one of those food bloggers who post their themed food in a timely fashion. Laziness takes over and I make every excuse to not edit photos or write a post. Motivation seems to hit me a few weeks down the road and way outside of the timeframe of the holiday at hand.
As I am officially on the office Fun Committee, I decided to turn our work Halloween party up to eleven with some homemade cake. While most people won’t consider bundts to be “fun,” I do live in the Midwest kids. Things are different here and I embrace it. The cake was attacked with gusto and I barely managed to save a sliver to take home to “A.” There were few leftovers to speak of, but this cake is so moist, you wouldn’t have any issue letting it sit around for a few days.
So here I have a Halloween cake for you. Complete with chocolate spiderwebs and spooky stars. Maybe store it away for next year or forgo the black & orange coloring and call it a Thanksgiving cake. Keep this blog post a secret and no one will know the difference.
Pumpkin Bundt Cake
Ingredients:
- 1 stick (1/2 cup) EarthBalance “Butter”, softened, plus additional for greasing the pan
- 1/2 cup canola oil
- 2 1/4 cups all-purpose flour, plus additional for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups (or 1 15 oz can) solid pack pumpkin puree
- 3/4 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 large eggs
Directions:
Preheat oven to 350°F. “Butter” and flour bundt pan.
Make your “buttermilk”: combine the almond milk and apple cider vinegar in a bowl. Let stand for at least 5 minutes.
Meanwhile, combine together flour, baking powder, baking soda, cinnamon, allspice, pumpkin spice and salt in a bowl. Whisk together pumpkin, “buttermilk” and vanilla in another bowl.
Beat EarthBalance, oil and sugars in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and invert cake onto rack. Cool 10 minutes more.